Mu Shu Vegetable Recipe: Authentic Ingredients & Instructions

INGREDIENTS

Peanut Sauce (recipe) 3 tablespoons reduced-sodium soy sauce 2 tablespoons dry sherry 2 teaspoons cornstarch 1‑1/2 tablespoons minced fresh ginger 3 cloves garlic, minced 1‑1/2 teaspoons sesame oil 1 tablespoon peanut oil 3 leeks, washed and cut into 2-inch slivers 3 carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2-1/2X1/4-inch strips 12 (8-inch) fat-free flour tortillas, warmed* 3/4 cup finely chopped honey roasted peanuts *Tortillas can be softened and warmed in microwave oven just before using. Stack tortillas and wrap in plastic wrap. Microwave on HIGH 30 seconds to 1 minute, turning over and rotating a quarter turn once during heating.

PREPARATION:

1. Prepare Peanut Sauce; set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside.
2. Heat wok over medium-high heat 1 minute or until hot. Drizzle peanut oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.
3. Spread each tortilla with about 1 teaspoon Peanut Sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla; sprinkle with 1 tablespoon peanuts.
4. Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with Peanut Sauce.

This recipe appears in: Chinese NUTRITIONAL INFORMATION: Serving Size: 2 filled tortillas with about 1 tablespoon plus 1 teaspoon Peanut Sauce Sodium 1,043 mg Protein 19 g Fiber 18 g Carbohydrate 64 g Saturated Fat 3 g Total Fat 18 g Calories from Fat 32 % Calories 477 DIETARY EXCHANGE: Meat 1 Vegetable 3 Starch 3 Fat 3